Sinigang na Baka Recipe (Beef Shank Sinigang)

Sinigang is traditionally tamarind based. Other versions of the dish derive their sourness from ingredients such as guava, calamansi, balimbing, kamias, santol, batwan or batuan and raw mango among others. Vinegar is not used for making sinigang sour. A similar dish made with vinegar as the primary souring ingredient would tend to be categorized as paksiw in Philippine cuisine.

Sinigang is one of the most popular and well-liked by Filipinos, we cooked it with meat, fish and prawns or shrimp. In this Sinigang na Baka Recipe we used Beef Shanks and sinigang mix based on tamarind for sourness and we added gabi or taro root because it gives a texture and whitish color to the broth, we also added a lot of vegetables. To enhance the taste we add a little spice to this Sinigang na Baka Recipe by adding siling haba (long chili).

Sinigang na Baka Cooking Instructions:

Wash the beef shanks thoroughly. Put in a large pot, cover with enough water then let it stay there for 5 to 10 minutes, this process will lessen the scum that rises to the surface when you boil the meat. Now throw the reddish water after minutes.

Add water again enough to cover the meat and bring to a boil, and simmer for 1 to 1 1/2 hours or until beef spareribs are tender. Take out all scum that rises to the surface. To add more water, make sure you add boiling water not just tap water, adding tap water will cause the meat shrink back.

When the meat is already tender add gabi (taro root), and simmer for 8-10 minutes or until gabi are tender and start to disintegrate.

Add onion, tomato and sinigang mix and simmer for 3-5 minutes. Season with salt or patis (fish sauce). Add in eggplant, sitaw, and radish, cook for 3-5 minutes.

Then add kangkong leaves and sili haba. Cook for another 2 minutes or until vegetables are cooked. Serve hot.

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